Orokonui Ecosanctuary’s tan slice

PHOTO: STEPHEN JAQUIERY
PHOTO: STEPHEN JAQUIERY
Makes 24 slices

Base

260g butter (softened)

125g white sugar

1 tsp vanilla essence

1½ tsp baking powder

½ tsp of salt

375g plain flour

Caramel

700g condensed milk

135g butter

120g golden syrup

½ tsp flaky sea salt

Topping

½ cup roughly chopped chocolate (we use Whittaker’s 72% Dark Ghana)

½ cup flaked almonds

½ cup of the reserved dough

Method

Heat the oven to 180degC on fan bake. Lightly grease and line a 150mm x 225mm slice tin with baking paper.

Base

In a stand mixer (or with beaters), cream the butter and sugar until thick and pale, then add the vanilla.

Sift the dry ingredients (baking powder, salt and flour) into the creamed mixture.

Mix on low until combined.

Set half a cup of the dough aside for later. Tip the rest of the dough in the lined baking tray, spreading it with your fingers and then use something with a flat bottom to evenly press it into the tin. (We use the coffee tamper but a flat-bottomed measuring cup can do the trick).

Caramel

Melt the butter and golden syrup in a medium-sized heat-proof bowl in the microwave. Add the condensed milk and flaky salt and whisk until combined.

Pour over the base and spread evenly.

Topping

Scatter the remaining dough over the caramel, followed by the almonds and the chocolate. Bake for 25 minutes until golden. Remove from oven and allow to cool. Once completely cooled, remove from tin and slice. Store in an airtight container at room temperature.

Recipe provided by Orokonui Ecosanctuary head chef and cafe manager Louise Havill. Recipe requested by Estelle Marr, of Waikouaiti.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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